Boutique cider and wine

At Mount Holly, our ciders and wines are born from the land and left largely to their own devices. Minimal intervention means every bottle carries the unmistakable pulse of the season—vibrant, raw, and alive, just like the finest fruit you’d snatch up at a farmers’ market on a Saturday morning.

We lean on old-world cellar ways: native yeasts, gentle hands, time, and patience. Each harvest from our corner of Vermont tells its own story, and we’re here to let it speak clearly—pure, unadorned expressions of apple, grape, berry, whatever the vines and trees give us that year. Sometimes we’ll marry fruits together, layering in a few grapes or a handful of foraged berries when it feels right, chasing depth rather than sweetness.

Everything is bottle-conditioned the traditional way, then carefully disgorged by hand. The result? Needles of bubbles so fine and persistent they’ll make you pause and look twice at the glass.

This is wine and cider as agriculture in liquid form—nothing added, nothing taken away, just the truest voice of the fruit and the place.